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Carciofi alla Romana

These artichokes are delicious eaten as antipasti, with slices of char-grilled sourdough and extra virgin olive oil. They can also be chopped and stirred into pasta with extra parsley.

Preparation time:
20 minutes

Cooking time:
35 minutes
to 40 minutes

Total time:
55 minutes
to 1 hour

Serves:
4

Ingredients

3 Lemons

4 Large globe artichokes with long stems

3 tbsp Olive oil

1 Garlic clove, sliced

150ml Dry white wine

2 tbsp Roughly chopped flat-leaf parsley

Method

Fill a large bowl with cold water and add the juice of 1 lemon, then set aside.

Remove the outer leaves of the artichokes and cut the top 2cm off the head, which should expose the furry choke. With a teaspoon, scoop into the heart and remove the chokes – they should come out easily if the artichokes are fresh.

Cut the stem to a length of about 10cm, then take a potato peeler and remove its stringy outer parts. A rule of thumb to ensure you’ve removed enough is this: before you start peeling, check the end of the stem to see the core; you have peeled enough when all you can see is the core, with no other stem around it.

Next, turn the artichoke onto its head with the stem pointing upwards. Peel any dark green bits off the stem with a peeler, then put the prepared artichokes in the bowl of lemon water
to prevent them from oxidising.

Heat the olive oil in a heavy-based saucepan, then add the artichokes and the sliced garlic. Fry for about 2 minutes, then add the white wine, 200ml water and a pinch of salt. Cover
with a tight-fitting lid and cook for about 30 minutes on a very low heat until almost all the liquid has reduced. Add the chopped parsley and cook for a further 5 minutes. The artichokes should be tender at this stage; the best way to check is to put a sharp knife through the middle of the heart – if it doesn’t slip through easily, add a little more water to the pan and continue cooking until tender.

Halve and serve with any pan juices, black pepper and half a lemon to squeeze over.